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Healthy Blueberry Almond Ricotta Cake

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Unbelievably moist blueberry ricotta cake. This cake makes a perfect breakfast cake, snack and dessert and it’s also made gluten-free and high in protein.

Summer is definitely over and I’m already missing berries bursting from the produce isles; which is why I had to make a berry filled treat. Luckily, I froze a ton of fresh blueberries for such an occasion.

I used PEScience Gourmet Vanilla protein for this cake. This protein tastes like straight up ice cream so you can only imagine how it took this cake to an entirely different level. You can get 30% off using code PBCHOCO at checkout on their website


Healthy Blueberry Almond Ricotta Cake

Healthy Blueberry Almond Ricotta Cake


  • 3 eggs, large
  • 1/3 c low fat ricotta
  • 1 c oat flour
  • 32g vanilla protein PEScience 30% OFF code PBCHOCO
  • 2 tbsp almond butter, natural
  • 1/3 c Truvia or coconut sugar
  • 1 c blueberries, frozen
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp almond extract
  • 3 tbsp low far ricotta
  • 1/4 c almond milk
  • 32g vanilla protein
  • 1 tbsp coconut oil, melted
  • 1/4 c silvered almonds


  1. Preheat oven to 350F and prepare a loaf pan with parchment paper.
  2. In a medium sized bowl, stir together the oat flour, protein, blueberries, baking soda and baking powder and then set aside.
  3. Place the eggs, ricotta, Truvia, almond butter and extract into a mixer and beat until smooth. You may need to stop and scrape the sides a few times if the almond butter sticks.
  4. Pour the batter into the prepared pan and bake for 45-50 minutes. Let cool completely.
  5. Once cooled, make the frosting by stirring together the ricotta, almond milk and protein powder until smooth. Add in the melted coconut oil while still stirring until combined.
  6. Frost the cake and sprinkle with slivered almonds.

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